KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
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Simnikiwe Makhawula
[email protected]This is the best rack of lamb I've ever had!
Michael Garcia
[email protected]I've never cooked lamb before, but this recipe was easy to follow and the lamb came out perfect.
debra spencer
[email protected]The marinade for this lamb is to die for!
William Robb
[email protected]This is a great recipe for a special occasion dinner.
Thomas Mattingly
[email protected]I would recommend serving this dish with a side of rice or noodles.
Tanvir Tahmid
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Jorge Garden
[email protected]I'm not a fan of spicy food, but the marinade for this lamb was not too spicy at all.
Ataullah Darman
[email protected]The lamb was cooked evenly and the marinade gave it a delicious flavor.
Jess Barroso
[email protected]This rack of lamb is perfect for a special occasion dinner.
Cameron Taylor
[email protected]I would have liked the lamb to be a bit more tender, but overall this was a good recipe.
Muhammad Feroz
[email protected]I'm new to cooking lamb and this recipe was easy to follow and the results were delicious.
Abdiwali Botan
[email protected]The marinade for this dish is amazing! I could drink it straight from the bottle.
Tanha Islam Mim
[email protected]I love cooking lamb, but I've never tried it Korean-style before. This recipe was a great introduction.
Jeanie Miller
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Mhiz Rani
[email protected]I followed the recipe exactly and the lamb came out dry and tough. Not sure what went wrong.
Sardar Shahzad
[email protected]The lamb was a bit overcooked for my taste, but the marinade was excellent.
Liaqut Shah
[email protected]OMG! This rack of lamb is to die for! I will definitely be making this again.
Cristopher James
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The marinade was so tasty and the lamb was cooked to perfection.
heystranger
[email protected]This rack of lamb was melt-in-your-mouth delicious! The marinade was flavorful and the lamb was cooked perfectly.